Step-by-Step Instructions

1. 1.Prepare the Potato

   Peel and chop 1 medium raw potato into small pieces. Ensure the pieces are small enough for blending.

2. 2.Blend Potato

   Transfer the chopped potato to a mixer grinder jar. Grind without adding any water for a few seconds until it forms a coarse paste.

3. 3.Add Suji, Curd, Water

   Add 1/2 cup of fine suji (semolina), 1/2 cup of curd, and 1/4 cup of water to the potato mixture in the grinder jar.

4. 4.Add Besan and Blend

   Add 2 tablespoons of besan (gram flour) to the mixture. Blend everything for a few seconds until you get a smooth batter.

5. 5.Transfer Batter and Rest

   Pour the smooth batter into a mixing bowl. Add the remaining 1/4 cup of water gradually while mixing to achieve the desired consistency. Let the batter rest for 3 minutes to allow the suji to swell and the batter to thicken slightly.

6. 6.Prepare Tadka

   Heat 1 tablespoon of oil in a small tadka pan on a low flame. Once the oil is warm, add 1/2 teaspoon of cumin seeds (jeera) and let them splutter.

7. 7.Add Aromatics to Tadka

   As the cumin splutters, add 2 grated garlic cloves, 1 inch of grated ginger, 1 finely chopped green chili, and 5-7 curry leaves to the pan. Sauté briefly until fragrant, ensuring the flame remains low.

8. 8.Combine Tadka with Batter

   Immediately pour the hot tadka into the rested batter and mix well. This step infuses the batter with the aromatic flavors of the tadka.

9. 9.Add Dry Spices and Baking Soda

   Add 1/4 teaspoon of ajwain (carom seeds), 1/4 teaspoon of black pepper powder, and salt to taste to the batter. Finally, add 2 pinches of baking soda and mix thoroughly until just combined. Do not overmix after adding baking soda.

10. 10.Prepare Pan for Cooking

    Heat a small non-stick pan or tawa on a low flame. Brush the surface with 1 teaspoon of oil, ensuring it's lightly coated.

11. 11.Add Sesame Seeds and Batter

    Sprinkle 1/4 teaspoon of white sesame seeds evenly in the pan. Immediately pour one ladle (approximately 1/4 cup) of batter into the pan, gently spreading it to form a round, medium-thick pancake.

12. 12.Garnish and Cook Covered

    Sprinkle a pinch of red chili powder and a few fresh coriander leaves on top of the raw pancake. Cover the pan with a lid and cook on a low flame for 2 minutes, allowing the pancake to steam and cook through.

13. 13.Flip and Cook Uncovered

    After 2 minutes, remove the lid. Once the top surface looks dry and the edges start to separate from the pan, gently flip the pancake using a spatula. Cook uncovered for another 1 minute on the other side until it turns golden brown and crispy.

14. 14.Serve

    Once cooked to a golden crisp on both sides, carefully remove the pancake from the pan and transfer it to a plate. Repeat the process for the remaining batter. Serve the instant suji besan potato breakfast hot with your preferred chutney.